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Ireland’s Best Breakfasts – ‘Cinderellas of the Irish culinary scene’

Deirdre’s Diary

Georgina Campbell Irish Breakfast Awards

Revealed: Ireland’s best breakfasts – ‘Cinderellas of the culinary scene’

Irish Independent

It is said that the best way to live is to ‘breakfast like a king, lunch like a prince and dine like a pauper’. Having had the pleasure of attending the Georgina Campbell’s Irish Breakfast Awards, in association with Fáilte Ireland, which were held in the luxurious surrounds of the InterContinental hotel, Dublin, it was poignant that Georgina described breakfast as the Cinderella of the Irish culinary scene.

Guest keynote speaker, Darina Allen of Ballymaloe Cookery school, shared some simple tips as to how the Irish breakfast can be improved. Quality of ingredients is key. Special mention was given to the often misused term, ‘freshly squeezed’ orange juice that’s not ‘freshly squeezed’, tasteless teabags, cardboard cereal flakes and pops, not to mention her advice to ‘ban the sliced pan’.

At Harvey’s Point, breakfast is a veritable feast, and it’s enjoyed as one of the highlights of the overall hotel experience. It was therefore with great pride that we received a highly commended award for our efforts to produce and present an authentic breakfast offering that reflects our passion for perfection and our pride of place.

So what’s our next goal?

To raise the (breakfast) bar even higher!

Deirdre McGlone

March 2018

Deirdre McGlone
Georgina Campbell’s Ireland Guide
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